• Skip to main content
  • Skip to primary sidebar

But First We Brunch!

menu icon
go to homepage
  • Recipe Index
  • About me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dessert

    Published: Jul 18, 2020 · Modified: Sep 2, 2021 by Cynthia · This post may contain affiliate links · Leave a Comment

    Peanut Butter Rice Krispie Cookies

    Jump to Recipe - Print Recipe

    These Peanut Butter Rice Krispie Cookies take creamy peanut butter cookies and add the amazing texture of crispy rice cereal. Fun bonus? Chocolate chips!

    Peanut Butter Rice Krispie Cookies
    Peanut Butter Rice Krispie Cookies

    My Peanut Butter Rice Krispie Cookie is what some might call a “kitchen sink” cookie: I took what was left at the bottom of a box of Rice Krispies, the last of The Boy’s peanut butter stash (don’t worry hon, it has since been replenished), and half a bag of chocolate chips to make an amazing, crave-worthy cookie.

    I hadn't even eaten a Rice Krispies treat until my “over-40’s”, and now look at me! I have created a cookie recipe that actually uses Rice Krispies! On purpose! The cereal adds such a fun texture to this recipe, it’s more like a ~cookie experience~ than a mere cookie.

    Ingredients

    • Unsalted butter I always use unsalted butter when baking, and cooking, so that I'm in control of the salt content. If you only have salted butter, I would reduce the recipe salt by half.
    • Creamy peanut butter I don't want to get involved in any family disputes over creamy vs chunky peanut butter, but in this case creamy is the way to go. The star of this cookie's texture game is supposed to be the Rice Krispies. Don't try to steal the show chunky peanut butter!
    • Brown sugar + granulated sugar Using a mixture of sugars gives the best overall cookie texture. Brown sugar, which is white sugar with added molasses, gives a cookie a nice chew, while granulated sugar contributes that nice crispy edge we all love. Balance.
    • Rice Krispies cereal Truly the headliner here, the crispy rice cereal becomes chewy inside the cookie and crunchy on the top for a cookie experience unlike any I've ever had! And to think it was almost an accident. Crazy.

    How to make

    • Cream together butter, peanut butter, and sugars until fluffy.
    • Add eggs, one at a time.
    • Fold in the flour until just combined. You'll be mixing other stuff in, so don't over-mix now.
    • Gently mix in the chocolate chips and the Rice Krispies
    • Scoop and Bake! Unlike a lot of cookie recipes, this cookie dough doesn’t need to chill before baking! Skipping the chill time helps retain the crispy part of the Krispies, which is essential. Just mix, scoop, and bake!
    • Let cool. To fully enjoy a crispy Krispie experience, wait until these cookies have cooled before eating. Then prepare to have your mind BLOWN 🤯

    Hungry for more peanut butter?

    • Peanut Butter Chopped Chocolate Cookies
    • Soft Peanut Butter Cookies with White Chocolate and Peanut Butter Chips
    • Peanut Butter Sandwich Cookies

    Peanut Butter Rice Krispie Cookies on a quarter sheet pan with bowls of crispy rice cereal and chocolate chips.

    Peanut Butter Rice Krispie Cookies

    These Peanut Butter Rice Krispie Cookies take creamy peanut butter cookies and add the amazing texture of crispy rice cereal. Fun bonus? Chocolate chips!
    5 from 1 vote
    Author: Cynthia
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Dessert, Snack
    Cuisine American
    Servings 36 Cookies
    Calories 193 kcal

    Ingredients
     

    • 1 cup (226 g) unsalted butter, softened
    • 1 cup (250 g) creamy peanut butter
    • 1 cup (200 g) brown sugar
    • 1 cup (200 g) granulated sugar
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla paste or extract
    • 2 ¼ cups (270 g) all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon fine grain kosher salt
    • ¾ cup (200 g) semi-sweet chocolate chips
    • 2 cups (85 g) Rice Krispie cereal, divided (see recipe)
    • Flaky sea salt (optional)

    Instructions

    • Preheat oven to 375° and line two baking sheets with parchment paper. In a small bowl, sift together all-purpose flour, baking soda, and salt. Set aside.
    • In a stand mixer (or a large bowl with a hand mixer) beat together butter, peanut butter, vanilla, and both sugars until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl with a spatula between each well incorporated egg.
    • Add the flour mixture one large spoonful at a time and mix until just combined. A bit of stray flour is fine, because you’ll be mixing in more stuff. Using a stiff wooden spoon or rice paddle (my personal favorite mixing tool), gently stir in your chocolate chips and 1 ½ cups of the Rice Krispies.
    • Using a 2 tablespoon cookie scoop, scoop up balls of cookie dough. Dip each ball into the remaining ½ cup of Rice Krispies cereal to get some rice on the top for prettiness and texture. Place balls of dough on the parchment lined baking sheet, leaving a couple of inches between each ball to leave room for spreading.
    • Bake for 10-12 minutes, or until the cookies are golden brown on the edges and beginning to set. Sprinkle with flaky sea salt, if desired. I almost always do 😉 Let cookies cool on the pan for 5 minutes and then move them from the pan to a cooling rack and allow to fully cool before gobbling them up.
      Peanut Butter Rice Krispie Cookies on a quarter sheet pan with bowls of crispy rice cereal and chocolate chips.

    Notes

    • Scoop and Bake! Unlike a lot of cookie recipes, this cookie dough doesn’t need to chill before baking! Skipping the chill time helps retain the crispy part of the Krispies, which is essential. Just mix, scoop, and bake!
    • Let cool. To fully enjoy a crispy Krispie experience, wait until these cookies have cooled before eating. Then prepare to have your mind BLOWN 🤯

    Nutrition

    Calories: 193kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 155mg | Potassium: 92mg | Fiber: 1g | Sugar: 14g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

    The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.

    Tried this recipe?Mention @butfirst_webrunch or tag #butfirstwebrunch!

    More Dessert

    • six pop tarts on a wire rack.
      Homemade Brown Sugar Cinnamon Pop Tarts (Copycat)
    • Folded view of Quick and Easy Rough Puff Pastry.
      Quick and Easy Rough Puff Pastry
    • Inside view of a Bakery Style Triple Chocolate Muffin sitting on a stack of white plates.
      Bakery Style Triple Chocolate Muffins
    • A chocolate bundt cake ona large plate with a cake cutter holding a slice of cake.
      One-Bowl Chocolate Bundt Cake

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This Recipe!




    Primary Sidebar

    Hi, I'm Cynthia! In our house, we get up with the sun and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

    More about me →

    Popular Recipes

    • Flaky buttermilk biscuits on a wire rack.
      Flaky Buttermilk Biscuits
    • baked crusty rolls with a knife and butter.
      No Knead Crusty Rolls
    • Crispy Cheddar Biscuits on a platter.
      Cheddar Biscuits with Crispy Cheese Skirt
    • Whole loaf of no-knead bread in dutch oven with parchement paper.
      No-Knead Bread: Better than Basic
    • korean fried chicken on a waffle.
      Korean Fried Chicken and Waffles
    • Blueberry Pecan Buttermilk Muffin on a wire rack
      Buttermilk Muffins: Better than Basic

    Spring Brunch

    • A cast iron pan with Strawberry-Peach Cornbread Buckle with Cornmeal Streusel
      Strawberry-Peach Cornbread Buckle
    • sweet biscuit berry shortcake in a white bowl.
      Sweet Biscuit Strawberry Shortcake
    • Strawberry Rosemary Scones on white parchment paper.
      Strawberry Scones with Rosemary
    • White casserole dish containing a croissant bread pudding with blueberries and almonds, with a spoon of berries.
      Blueberry Cheesecake French Toast Casserole
    • Cinnamon-Cardamom Mini Donut Muffins |in a white baking tray line with parchment paper.
      Cinnamon-Cardamom Mini Donut Muffins
    • An iced, mixed fruit buttermilk bundt cake, sitting on a wooden cutting board.
      Mixed Fruit Buttermilk Bundt Cake

    As an Amazon Associate, I earn from qualifying purchases at no cost to you.

    Footer

    ↑ back to top

    About

    About Cynthia
    Privacy Policy
    Accessibility Policy

    Let's Connect!

    Sign Up For My Newsletter

    Contact

    Contact Page

    AT NO COST TO YOU, I MAY EARN FROM QUALIFIED PURCHASES MADE THROUGH AFFILIATE LINKS ON MY WEBSITE.

    Copyright © 2023 But First We Brunch